For anyone interested, a half a pig turns out to be 141 pounds of meat and looks like this:
4 x 5# bags of pork fat (mm lard!)
5 x 2# bags of smoked pork belly
1 x ham hocks
1 x 2.25# bag of St. Louis style ribs
7 x 1# bags of center cut pork chops (2 each bag)
10 x .75# bags of pork chops (2 each bag)
7 x .75# bags of sirloin chops (1 each)
4 x .5# bags of pork cutlets
3 x 1# cubed pork
3 x 1# ham steaks
2 x 8# shoulder roasts
21 x 1# ground pork
It all fit in my freezer, with plenty of room to spare. I made a couple of shares for people who were interested which included one of each of the chops, one cutlet, one pork belly and four of the ground pork. One’s already been delivered, one’s been accounted for and the other two are fairly certain. If not, I’m ok with keeping the meat.
Today I finished canning the last of the stock before friends got here for dim sum lunch (and farmer’s marketing) and with that I think I’m all caught up now. I’ve still got several things I’d like to eat through in the freezer, but the immediate need is gone now.
I think I’ll take a break canning things until it’s peach season.
A sampling of things I’ve been working on this week, strawberry rhubarb pie filling, dehydrated blackberries, dehydrated strawberries, grapefruit marmalade, strawberry jam and chicken and beef stocks.
